Transcript Slide 1

Chapter
12
Sausages
Copyright © 2012 by John Wiley & Sons, Inc. All Rights Reserved
Chapter
12
Sausages
Understanding Sausages
• The term sausage refers to a
mixture of seasoned ground
meat and fat.
• Once prepared, this mixture
can be further processed into
many products of varying form,
shape, and production method.
Copyright © 2012 by John Wiley & Sons, Inc. All Rights Reserved
Chapter
12
Sausages
The Anatomy of a Sausage
• At its most basic level, sausage is a simple
product.
• A sausage has only three basic elements:
1. The Forcemeat
2. The Casing
3. The Internal Garnish
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Chapter
12
Sausages
The Anatomy of a Sausage
The Forcemeat
• Sausage is a mixture of highly seasoned ground meat and fat
specially combined to create protein development and emulsification.
• Such a mixture is called a forcemeat, whether used for sausage or
for another preparation.
The Casing
• Casings are long, flexible tubes that encase, or surround, the
forcemeat of most sausage products.
• Natural casings are the inner lining of the intestines and other parts
of the digestive tract of various meat animals.
• Manufactured casings are available in several materials and sizes.
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Chapter
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Sausages
The Anatomy of a Sausage
The Internal Garnish
• Sometimes small cubes or pieces of food are mixed into
the ground forcemeat of a sausage.
• When the sausage is cooked or dried, these pieces of
food remain visible.
• When the sausage is eaten, they contribute to its
mouthfeel.
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Chapter
12
Sausages
Types of Sausage
Standard-grind Sausages
• Made of forcemeats ground to varying degrees of
fineness or coarseness in a meat grinder.
1. Fresh sausages
2. Cured and hot-smoked sausages
3. Cured and dried sausages
a) Dried sausages can be divided into two subcategories:
1. Unsmoked dried sausages (includes fermented sausages)
2. Cured and cold-smoked sausages
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Chapter
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Sausages
Types of Sausage
Emulsified Sausages
• Made from meats and fat puréed
together rather than ground. Thus, they
have a smooth texture.
• There are two basic types:
Weisswurst
1.
2.
White or fresh emulsified sausages
Cured emulsified sausages
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Chapter
12
Sausages
Ingredients
Meats and Poultry for Sausages
• Pork is the primary meat used in charcuterie work, including sausage
making.
• Most sausages made from pork are cooked before they are eaten, so
standard pork may be used to make them.
– If you plan to make a cured and dried sausage, or a cured and smoked
sausage, that will not be cooked to a temperature above 140°F (60°C),
you should purchase certified pork.
• Many popular sausages are based on beef. However, their formulas
may contain pork fat.
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Chapter
12
Sausages
Ingredients
Fats for Sausages
• The fat component of a forcemeat is as important, if not more
important, than the meat.
• In many sausage preparations, fat is used in high proportion, often
equaling the weight of the meat.
• Fat content of most traditional sausages is generally 30–50% of the
total weight.
• Pork fat is the preferred fat for sausage-making.
• The clean flavor and light texture of pork fat make it the ideal vehicle
for absorbing flavors and creating a rich, luscious mouthfeel.
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Chapter
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Sausages
Ingredients
Fats for Sausages
• Pork fat is available in three basic market forms.
1. Fatback (or backfat)
2. Pork rind
3. Salted fatback
• Salt fatback should not be used for sausage making or
other charcuterie work for two reasons:
1. The large amount of salt will alter the salt-to-solids ratio in a
forcemeat, causing any foods in contact to become oversalted.
2. The salt’s preservative action draws out much of the fatback’s
water content and changes its texture.
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Chapter
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Sausages
Ingredients
Fats for Sausages
• When ordering pork fatback for charcuterie work, be sure to specify:
fresh, unsalted fatback.
• Jowl fat: A dense, pure white deposit fat located in the head of the
hog. It is considered the finest fat on the carcass.
• Suet: The deposit fat that forms around an animal’s kidney. It is
considered a very pure form of pork fat.
• Trim fat: It is lower in cost than fatback, jowl fat, and suet, but usually
contains a large amount of connective tissue that must be trimmed.
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Chapter
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Sausages
Ingredients
Fats for Sausages
• Beef and Veal Fat
– The fat of mature steers is ivory in color; it has a stronger taste than pork
fat and gives forcemeat products a distinctive flavor.
– Beef suet, or kidney fat, is considered the cleanest, lightest-tasting fat on
the carcass.
– The fat of calves, or veal fat, is lighter in color and flavor. Both beef fat
and veal fat are used in beef sausages.
• Poultry Fat
– The fat from chicken, turkey, and duck carcasses is used in poultry
sausages.
– While it has good flavor, it is soft in texture and can be difficult to grind.
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Chapter
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Sausages
Ingredients
Flavorings for Sausages
• Dextrose is a powdered glucose sweetener often added
to sausage forcemeats.
• Synthetic souring agents reproduce flavors produced by
the action of bacteria in traditionally fermented sausages.
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Chapter
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Sausages
Ingredients
Flavorings for Sausages
• Here are some ideas for sausage flavoring ingredients:
–
–
–
–
–
–
–
–
–
Salt (kosher or natural)
Sugar products
Fruit juices, wines, beers, and spirits
Vinegar, condiments and prepared sauces
Herbs, dried or fresh, ground or cracked spices
Pulverized dried seasonings
Fresh or cooked onions, garlic, shallots, chopped vegetables
Citrus zest
Fermento™
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Chapter
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Sausages
Ingredients
Flavorings for Sausages
• Internal garnishes add flavor as well as texture.
• As with seasonings, thoughtfully chosen internal garnishes can lend
a seasonal or ethnic feeling to a sausage product.
• Here are some options for internal garnishes:
–
–
–
–
–
–
–
Dried fruits
Cooked fresh fruits
Cooked or raw vegetables
Nuts
Firm or hard cheeses
Fresh, cured, or smoked meats
Solid fat
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Chapter
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Sausages
Ingredients
Secondary Binders
• Some sausages require additional ingredients to help their basic
forcemeats bind together and to give them a firm, cohesive structure.
These are called secondary binders.
• Secondary binders for sausages are usually starchy ingredients or
protein enhancers, including:
–
–
–
–
Bread crumbs
Nonfat dried powdered milk
Eggs or egg products
Soy protein concentrate
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Chapter
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Sausages
Ingredients
Bacterial Cultures
• Some traditional cured and dried sausages rely on a high
acid content for preservation.
• One way to lower the pH of a sausage is through the
action of a beneficial acid-loving bacterial culture.
• The beneficial bacteria feed on the sugars in the sausage
forcemeat and produce lactic acid as a waste product.
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Chapter
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Sausages
Ingredients
Sausage Casings
• The casing of a sausage determines its size and shape, and it fulfills
several other important functions.
• Natural casings are derived from the digestive systems of animals.
• Natural casings are preferred by charcutiers for four main reasons:
1.
2.
3.
4.
They give sausages an attractive, natural appearance.
They have natural elasticity and, thus,make it easier to encase the
forcemeat.
Natural casings accept the color and flavor of smoke better than
synthetic casings.
Natural casings give sausages a superior mouthfeel.
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Chapter
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Sausages
Ingredients
Sausage Casings
• Salt-packed casings.
• In this traditional market form, casings are wrapped in
bundles, called hanks, of a specific length; they are then
packed in dry salt or in a heavy brine to preserve them.
• Pre-flushed casings.
• Natural casings are now available in pre-flushed form,
either loose or in plastic tubs; they are packaged in liquid
preservative that keeps them softened for immediate use.
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Chapter
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Sausages
Ingredients
Sausage Casings
• The high demand for sausage products and the limited availability of
natural casings has led to the development of a variety of
manufactured casings.
– Collagen casings.
– Collagen is a protein substance found in the skin, flesh, and connective
tissue of animals. Today, collagen derived from cattle hides is used to
make collagen casings.
– Synthetic casings.
– Synthetic casings may be made from plastic or plant fiber; this type of
casing is not edible and used for sausages that are peeled before eating.
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Chapter
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Sausages
Ingredients
Guidelines for Sausage Safety and Sanitation
•
•
•
•
•
•
•
Thoroughly sanitize cutting boards, knives, and any other tools used for
fabricating sausage ingredients.
Wash hands frequently during forcemeat preparation; wear food-service
gloves.
Meat grinders, food processors, mixers, and sausage stuffers have ridges,
perforations, and tight spaces that are difficult to properly clean and inspect;
these machines and their parts must be sanitized before and after use.
Sterilize perforation equipment.
Workers must wear nonskid shoes and mop up spills as soon as they occur.
To avoid accidents from machinery, use the guards and other safety devices.
Be careful when handling blades; never leave them soaking where they are
not clearly visible.
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Chapter
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Sausages
Equipment for Sausage Making
Grinding Equipment
•
•
•
•
•
Meat Grinders
Rotation Choppers
Food Processors
Mixing Equipment
Electric Mixers
Encasement Equipment
• Sausage-Stuffing Machines
• Meat-Grinder/Sausage-Stuffer Attachments
• Pastry Bag and Tip
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Chapter
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Sausages
The Four Phases of Sausage Making
1. Grinding
–
Grinding is the first step in preparing a sausage, or other
forcemeat.
2. Mixing
–
–
A separate mixing step is necessary only for standard-grind
forcemeats.
Emulsified forcemeats are thoroughly mixed during the puréeing
process, and therefore no further mixing is necessary.
3. Encasing
–
This is the process of stuffing a forcemeat into a casing.
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Chapter
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Sausages
The Four Phases of Sausage Making
4. Finishing
– There are six basic methods for finishing sausages.
– Four of these methods involve precooking the sausages, and two
involve drying (without cooking):
• Precooking methods
1. Poaching
2. Steaming
3. Poaching or steaming followed by cold-smoking
4. Hot-smoking
• Drying methods
5. Cold-smoking and drying
6. Drying without smoking
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Chapter
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Sausages
The Four Phases of Sausage Making
Guidelines for Maintaining Proper Forcemeat Temperatures
• Have all meats and fat to be diced for a forcemeat at refrigerator
temperature when you begin working on them.
• Place meats and fat in an ice bain-marie as you complete their
fabrication.
• Keep the fabricated mixture cold while you are mixing it with the
seasonings and curing mix.
• Be sure liquids to be added to the forcemeat are ice-cold.
• Work as quickly as possible, work in small batches, and keep any
ingredients not being actively worked on in the refrigerator.
Copyright © 2012 by John Wiley & Sons, Inc. All Rights Reserved
Chapter
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Sausages
The Four Phases of Sausage Making
Guidelines for Grinding Forcemeats in a Meat Grinder
• Make sure the grinder blade is sharp.
• Chill all grinder parts in the freezer, or an ice bath, before beginning
to grind.
• Cut meats and fat into pieces that will easily pass through the grinder
feed tube. Do not force the meat into the grinder.
• Keep the meats to be ground in an ice bain-marie. Receive the
ground meats into an ice bain-marie as well.
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Chapter
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Sausages
The Four Phases of Sausage Making
Guidelines for Grinding Forcemeats in a Meat Grinder
(cont’d)
• Begin with the coarsest die. Continue to grind through progressively
smaller dies until you achieve the specified texture.
• Make sure the worm, blade, and die are properly seated in the
grinder and that the collar (round part that holds the die in place) is
screwed on tight.
• To clear the last bits of meat or fat from the grinder, push a piece of
bread through it.
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Chapter
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Sausages
The Four Phases of Sausage Making
Guidelines for Making Puréed Emulsified Forcemeats
• When preparing emulsified forcemeats, follow the directions given in
the recipe you are using.
• Make sure the chopper or processor blade is sharp.
• Chill all removable parts in the freezer, or in an ice bath, before
beginning to purée.
• When using a rotation chopper, pay close attention to the
appearance of the product, and stop the machine as soon as the
forcemeat reaches the proper consistency.
• When using a food processor, work in batches.
• Measure carefully and make sure all the proper ratios are maintained
for each batch.
Copyright © 2012 by John Wiley & Sons, Inc. All Rights Reserved
Chapter
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The Four Phases of Sausage Making
Poach-Testing Forcemeats
• When all seasonings are added and the forcemeat’s protein
development and emulsification are complete, test and evaluate both
texture and flavor before proceeding to the next preparation.
• To properly evaluate the flavor and texture of a forcemeat, it must be
cooked and cooled to room temperature before you taste it.
• Poaching in plastic wrap is the best cooking method to use because
it neither adds nor removes any flavors or fat content.
Copyright © 2012 by John Wiley & Sons, Inc. All Rights Reserved
Chapter
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Sausages
The Four Phases of Sausage Making
Procedure for Poach-Testing Forcemeats
1. Have ready a small pan of simmering water and an ice bain-marie.
2. Form 1–1½ oz (30–45 g) of cold forcemeat into a cylinder; place it on plastic
wrap and roll it up. Twist both ends and, if desired, tie with kitchen string.
3. Place forcemeat in simmering water and cover with a small lid or folded
damp towel to keep it submerged. Poach the forcemeat at a gentle simmer
for about 1 minute, or until firm to the touch.
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Chapter
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Sausages
The Four Phases of Sausage Making
Procedure for Poach-Testing Forcemeats
4. Transfer the forcemeat to the ice bain-marie and place the lid or towel on
top. Chill for 1–2 minutes, or until it reaches cool room temperature.
5. Unwrap the forcemeat and taste it, evaluating both taste and mouthfeel.
Consider whether finished product will be served hot or cold.
– Remember: Products to be served cold should be more highly seasoned than
those to be served hot.
Copyright © 2012 by John Wiley & Sons, Inc. All Rights Reserved
Chapter
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Sausages
The Four Phases of Sausage Making
Encasement
• Goal: Evenly fill casings with enough forcemeat so they are plump
and attractive, but not so full they burst during cooking/handling.
• Many encased sausages are twisted or tied off into specific lengths
with kitchen string.
– A bubble tie creates a double seal with an air pocket between seals.
– If necessary to expel air from the sausage, the first seal can be loosened
and the bubble can be pricked open without compromising the seal.
Copyright © 2012 by John Wiley & Sons, Inc. All Rights Reserved